Chicken primavera
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cornstarch |
| 1 | can | (14.5) oz. Swanson Chicken Broth |
| ¼ | teaspoon | Garlic powder or 2 cloves garlic; minced |
| 2 | cups | Broccoli florets |
| 2 | mediums | Carrots; sliced |
| ½ | cup | Green and or red pepper cut in 2 inch; strips |
| 1 | small | Onion; chopped |
| 2 | cups | Cubed cooked chicken |
| 4 | cups | Hot cooked spaghetti (about 8 oz. dry); cooked |
| ¼ | cup | Shredded parmesan cheese |
Directions
In cup mix cornstarch and ¼ cup broth until smooth. Set aside. In medium saucepan mix remaining broth, garlic powder, broccoli, carrots, pepper and onion. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until vegetables are tender-crisp. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Add chicken and heat through. Toss with spaghetti and cheese.
400 calories per serving--8 grams fat.
Recipe By : Swanson Easy Low Fat Recipes Posted to Digest eat-lf.v096.n222 Date: Mon, 18 Nov 1996 12:08:22 -0500 From: LRW979@...